Spicy & Sweet Yangnyeom Tongdak (Korean Fried Chicken)
Make the last night of October special with homemade Yangnyeom Tongdak!
Today, we’re sharing a recipe for Yangnyeom Tongdak that tastes just like the professional versions, a universally loved dish. The crispy exterior and moist interior of the chicken are perfectly complemented by a special spicy, sweet, and savory sauce that will awaken your appetite. This recipe is not only a fantastic snack but also a stellar main dish for special occasions. Ready to create the ultimate homemade Korean fried chicken?
Chicken & Marinade Ingredients
- 1 whole chicken (cleaned and cut into pieces)
- 1/2 Tbsp salt
- 2 Tbsp cooking wine (mirin or similar)
- A pinch of black pepper
- 1/2 Tbsp minced garlic
- 1/2 tsp ginger powder (or 1/4 tsp minced ginger)
Cooking Instructions
Step 1
First, wash the chicken thoroughly and prepare it. Pat it dry and cut it into bite-sized pieces. While traditionally, some recipes involve boiling the chicken briefly with a bit of soju to remove gamey odors, we’ll skip that step here and proceed directly to marinating and frying for a quicker process.
Step 2
Using paper towels, carefully pat the cleaned chicken pieces completely dry. Any remaining moisture can cause oil splattering during frying and prevent the batter from adhering properly.
Step 3
Now, let’s marinate the chicken. Place the chicken pieces in a bowl and add 1/2 Tbsp salt, 2 Tbsp cooking wine, a pinch of black pepper, 1/2 Tbsp minced garlic, and 1/2 tsp ginger powder (or minced ginger). Gently massage the seasonings into the chicken with your hands. Let it marinate for about 10 minutes.
Step 4
While the chicken is marinating, prepare the frying batter. In a wide bowl, mix 1 cup of frying powder and 1 cup of all-purpose flour in a 1:1 ratio. Coat the marinated chicken pieces evenly with this batter. Lightly shake off any excess flour.
Step 5
Heat about 2 cups of cooking oil in a deep pot or wok over medium heat. Once the oil is sufficiently hot, carefully add the battered chicken pieces and fry them until golden brown. To ensure even cooking and crispiness, avoid overcrowding the pot; fry in batches if necessary.
Step 6
Fry the chicken pieces, flipping them occasionally, until they achieve a delicious golden-brown color and are crispy. Thoroughly frying them is key to achieving a great texture. For extra crispiness, I’ve fried them a second time.
Step 7
Once fried, transfer the chicken to a wire rack set over a baking sheet or onto a plate lined with paper towels. This allows excess oil to drain off, keeping the chicken crispy and preventing it from becoming soggy.
Step 8
Now, let’s make the irresistible spicy and sweet sauce that will elevate the chicken! In a small saucepan, combine 2 Tbsp soy sauce, 1 tsp minced ginger, 1 Tbsp cooking wine, 2 Tbsp onion juice, 5 Tbsp water, 1/2 Tbsp minced garlic, 3 Tbsp gochujang, 3 Tbsp ketchup, 1 Tbsp mayonnaise, 2 Tbsp maesilcheong, 3 Tbsp oligodang, 1/2 tsp black pepper, and 1 Tbsp sugar. Mix well.
Step 9
Place the sauce mixture over low heat and simmer gently. Once the sauce begins to thicken slightly, add the fried chicken pieces and toss quickly to coat them evenly with the sauce. For added flavor and texture, you can also toss in thinly sliced onion, diagonally sliced cheongyang pepper, and red chili pepper at this stage.
Step 10
Once the sauce is well-coated on the chicken, remove from heat and arrange attractively on a serving plate. With this presentation, it can easily rival the appearance of chicken from any professional shop!
Step 11
Finally, for an extra touch of deliciousness, sprinkle some mixed nuts over the top if desired. Your homemade, abundant, and flavorful Yangnyeom Tongdak is ready to make the last night of October truly special!
